Garlic Harvest 2015

'Just pulled' garlic ~ 9th of July 2015

Our hot, dry spring and summer ...with a good amount of watering... has produced an impressive crop of garlic. Most of the heads are huge this year!
A few weeks before harvest, I stopped watering the garlic bed. A general rule of thumb is to not water after the third week in June. I also removed the straw mulch about the same time. Different gardeners have different rules of thumb regarding the best time to harvest. The dying back of leaves is only an approximate indicator. 
Several years ago, I took a gardening class through the Denman Island Community School from gardening guru, Annie Siegel. Her rule of thumb is, "It is ready to harvest when there are 5 skin wrappers remaining over the bulb." If the bulb is not well-wrapped, and the skins on the cloves are not intact, the garlic will not keep well. 

July 9th harvest ~ 5 skin wrappers

To count the garlic skins; pull one or two plants, insert your thumb nail into the neck, close to the bulb. Start peeling the skins, one at a time off of the cloves. I did a test pull on July 7th, taking one of each variety and both were very close to ready.The purple garlic had 5 skins and the white garlic had 5-6, good enough. I didn't want to risk leaving it in the ground with the possible threat of rain on the weekend.
Once the crop was pulled, I left it in the sun for a few hours. (There is conflicting opinion on this practice; some say garlic can get sunburned and change flavor when left in the sun... some suggest to leave it in the sun for half a day.) Then it is time to move it all into the shade to 'cure'. 

Raised off the ground, on a pallet, in the shade

In curing, the energy from the leaves goes into the bulbs as they dry. Remove any chunks of dirt from the roots, being careful not to bruise the garlic. Leave the roots on as they have a moderating effect on the drying rate. Drying out of direct light, in a warm, dry place with good air circulation is ideal. You want the bulbs to dry evenly, the wrappers to dry and the garlic retain its moisture. If you have a very large amount, the plants can be hung in bunches but you still need circulating air to reach all sides of the bulbs. An open shed in a breezy location is perfect. With either method, if you do not have enough air movement, use fans.
If the weather remains hot, dry and breezy; I carefully arrange the garlic on a pallet under cover. This keeps the garlic heads separated and raised off the ground for air circulation. My alternate method is to elevate old window screens off the floor in the shed or garage. The garlic is then spaced on the screens and fans are used for air circulation.

Alternate drying method - on screens with fans

Cleaning consists of trimming the leaves and roots and removing the dirty outer wrappers or skins. When the wrappers are dry, the roots and dirt will come off with a couple rubs with a glove leaving a short brush of roots. If they have picked up humidity, you may have to trim them with snips, leaving 1/2-1". The papery skins protect the garlic and keeps it fresh. Remove just the dirtiest outer layers. Cut the stem ends being careful not to cut the skins protecting the cloves and leave about 2-4 inches of dry stem. 
Separate and set aside the heads with the largest cloves for seed to be planted in the fall. In general, clove size is more important than bulb size as a determinant in future bulb size. Then place the remaining clean bulbs for storage in clean mesh bags or single layer in shallow boxes. Don't store damaged bulbs as they spoil easily. Separate any with soft cloves or otherwise damaged for immediate use. Store garlic at a cool, stable room temperature, 60-65F with moderate humidity and some air circulation is ideal.

Till next week... Happy Gardening and Bon Appétit!


Photos by Sally Rae

Wedding Cake Construction

Every significant celebration requires a special cake. This post will take your knowledge beyond the basic layer cake; to tiered, stacked works of edible art. These towering beauties are usually a wedding celebration centerpiece, but can also be made and served for anniversaries, ‘Sweet Sixteen’ parties and any other special occasion where the cake must be awe-inspiring and serve a crowd.

Wedding Cake with Crystallized Edible Flowers and Mint Leaves ~ by Sally Rae

The elements of a tiered cake are the cake itself, the filling, the icing and the decorations. Design and flavor should reflect the style of the occasion as much as the bride and grooms’ taste. The cake can be nearly any flavor; many people are shocked to learn that in my experience, carrot cake and chocolate cake are the top two flavors for weddings! The filling can be jam, lemon curd or whipped cream and berries to name a few. Most cakes are iced with buttercream or fondant. Icing is a matter of preference, but also a matter of practicality, especially as it relates to climate and season. The soft simplicity of ‘Basic Buttercream’ is very appealing but should be refrigerated up to 2-4 hours before serving. ‘Rolled Fondant’ produces a porcelain finish; it holds up well and even helps preserve cakes to keep them fresh when they are too large to refrigerate. The decoration and structure of the cake will determine its personality, from simple tiered to elaborately iced. Decorations can be made of marzipan or ‘Royal Icing’ (which dries very hard and is the best material for delicate, long-lasting decorations). A cake can be embellished with sugared or plain fresh fruit or flowers. If using flowers be sure to use only edible flowers that are pesticide and herbicide free from a reliable source. Cut flowers should be added as close to serving time as possible so they look fresh.

Basic baking skills and supplies, patience and time are all you need to create a beautiful, classic cake. Though no one skill is difficult to master, each step must be executed precisely; the cake layers must be perfectly level with straight sides, the wooden dowels must be perfectly even, and the icing has to be perfectly smooth. Be sure to practice and don’t be too ambitious with your first cake. Once you have mastered basic cake construction, you can experiment with more elaborate shapes, colors, decorations and designs.

The internal structure of the cake influences its appearance. With each tier more support is needed; dowels prevent the upper layers from crushing the lower ones, cake board separators are placed between each tier, and a strong base is used to move the cake. One role of the decorative piping is to hide the inner workings and seams between tiers. Each tier needs a cake board, to make your own; trace the cake pans onto a piece of heavy cardboard, cut out the shape, and cover completely with tin foil and saran wrap. Prepare the strong cake base before assembling the cake. The board should be at least two to four inches wider than the cake and able to support the full weight. (I have a clean, sanded sheet of plywood specifically for this job.) Cover the plywood cake base with fancy foil or spread with a thin layer of royal icing and let dry overnight. Trim the edge with ribbon, secured with a glue gun.

The cake layers and buttercream icing can be prepared and frozen for several weeks. Alternatively, the day before assembly, bake the cakes in parchment-lined cake pans and let them cool slightly. Remove cakes from the pans, and do not peel off the parchment. Once cooled completely, place each cake right side up on the cake boards. Cakes seldom bake level, even them out with a serrated knife to make it even all around, then wrap in plastic. Refrigerate for at least 6 hours or overnight; this makes the layers firm and easy to handle. The cakes can be frozen at his point. A 'Baker's Secret' is to brush the cut surface of the cake with a 'Flavored Sugar Syrup' before wrapping or 5-10 minutes before frosting. The syrup both moistens and flavors the cake.

To prepare the tiers; first place a small dollop of icing in the center of one cake layer. Place another cake board on top then invert the cake, remove the original base and parchment paper. The smooth flat bottom of the cake is now the top, and the dollop of icing prevents the cake layer from sliding off the cake board. Place on a turntable. Fill this cake and add the second layer; for a single cake, split a single layer by working a serrated knife through while turning. Brush the cut surface of the bottom half with 'Flavored Sugar Syrup’. Fill with icing, jam, lemon curd or whipped cream and berries. If using jam or lemon curd, first pipe a ‘dam’ of icing around the perimeter to keep the filling in place and ‘glue’ the layers together. Do not use too much filling or the cake will slip and slide. Replace the top layer, cut side down and brush with sugar syrup. Let sit five minutes. Ice the top and sides of the cake with a very thin layer of buttercream to give it a ‘crumb coat’, this seals the cake. Smooth the icing ...this will be covered with more icing later. Chill the tier about 30 minutes to set the icing or until it does not stick to you when you touch it. Repeat these steps for each tier. Give each tier a final coating of icing, using an offset spatula to smooth the top and sides of the cake tiers. The icing should be smooth and uniform, refrigerate the cake tiers. 

Insert a ¼-inch dowel rod vertically into the bottom tier of the cake, mark it at cake level, remove it and cut eight pieces to this length using clean garden pruning shears. These are the supports for the next tier. Hold an empty cake pan over the finished tier to determine placement. Use five cut dowels to form a circle one-inch in from the edge of the tier that will be placed on top. Use the other three dowels to form a triangle inside the circle. Do not place dowels directly in the center of each tier. Repeat this process for each tier, except the top one, using fewer dowels in different configuration, as the tiers get smaller. At this point the cakes can be refrigerated overnight.

To transport the tiers, place each one in its own box (with double sided tape between the cake board base and the box), and place on the flattest surface in the car out of direct sunlight. At the reception site, assemble and decorate the cake. Dab some icing onto the center of the cake base to keep the cake from moving and place the bottom tier on it. Add the next tier resting it on the dowels. Once all the tiers are stacked cut a dowel ¼-inch shorter than the height of the cake. Using a knife sharpen the end to a point, and with a mallet, gently drive the dowel through the center of all the cakes and cardboard bases using your finger to push in the end. To finish use a pastry bag fitted with a decorative tip to cover the seam between each tier, add the other decorations. Secure the cake top decoration with icing. The cake is now ready to be admired by the bride and groom and their guests. 

*CHEF'S NOTE: This assembly can be done at home before transporting the finished cake to the reception site. The finished cake is then loosely and completely wrapped in plastic wrap. Transportation then becomes a nerve wracking 2 person job consisting of a careful driver and passenger who holds the cake steady. For every fully assembled, tiered wedding cake I have sent out of my kitchen, I have witnessed a very nervous pair of folks who all successfully got the job done... and many who swore they would never want to do it again!!

FLAVORED SUGAR SYRUP

This syrup will moisten the cake and add a subtle flavor. 

1½ cups granulated sugar

1 cup water
3 Tbsp. liqueur -Grand Marnier, Frangelico, Kirsch
OR try...

3 Tbsp. citrus zest or 4 Tbsp. dried Hidcote lavendar 

In a small saucepan combine sugar, water and zest or lavendar if using. Set over high heat; boil until the sugar dissolves. Remove from heat, strain and cool completely before using. Stir in liqueur if using. Brush cake layers with syrup and let stand 5 minutes before frosting.

Syrup can be made 10 days prior, store in an airtight container in the fridge.

BASIC BUTTERCREAM ICING   Yield: about 7 cups icing

This recipe makes a large batch of icing. The unused portion can be packaged in 1 or 2 cup containers and frozen for up to 4 months. To use, defrost in the fridge; bring to room temperature and re-whip the icing before using.

1 lb. (2 cups) butter, softened 

8 cups confectioner’s (icing) sugar, sifted 

½ cup whipping cream 

2 Tbsp. pure vanilla extract

Beat the butter on an electric mixer fitted with a paddle attachment until light and fluffy. Gradually add the icing sugar and cream alternatively, beating well after each addition. Add flavouring and beat well.

*VARIATIONS* 

  Almond ~ substitute 1½ Tbsp. almond essence for vanilla

Citrus ~ substitute 2 Tbsp. pure lemon or orange extract for vanilla 

     Coffee ~ dissolve 1½ Tbsp. instant espresso coffee in the cream before adding    

    Chocolate ~ beat in 1 cup sifted cocoa powder and 2 Tbsp. whipping cream

Till next week... Bon Appétit!

Wedding Cake, Crystallized Flowers and Mint by Sally Rae

Photo by Sally Rae 

Shop Local, Eat Fresh!

Welcome to the Denman Island Farmer's Market!

Seeing as my garden is drastically downsized this year, I am often asked, "where will your fresh produce come from?" My answer, "I'm going to shop local and support the Denman economy ... at the Saturday Denman Island Farmer's Market!" 

Growing up on the family market garden farm in Alberta, one of my 'jobs' was going to the Edmonton Saturday Market with my Uncle. For a kid, the 5am wake up call on Saturday was a real grind, but I loved the Market! I guess you can say it's in my blood.

Summer Markets dot Canada's landscape with an abundance of fresh produce, interesting goodies and great conversation. Simply do a Google search for 'farmer's market with your area' and you are sure to find a venue near you. Beyond fresh produce and meats, you will most likely find; baking, preserves, jewellery, munchies, wine, plants, woodwork and who knows what else!
My only warning; be there as soon as the market opens! I have been to numerous markets in different towns and the same advice holds true for every one of them! The first small harvest of crunchy snow peas or the last crop of scarlet runner beans in the fall are a limited supply and disappear quickly.

 Denman Island Market, Recycling Center and Free Store

For the Canada Day long weekend I went to the Denman Saturday Market. With our recent extreme heat, it was lovely to have the row of picnic tables with large umbrellas to escape the scorching rays. Located at the Old School site on Denman Road it is a one stop shop on Saturday, where you can also visit the Free Store and do your Recycling in one trip.

I had a lovely day on June 27th shopping the market. I arrived early, brought a good amount of small cash so as not to drain the vendors 'change' supply, had my cloth shopping bag, an appetite and a sun hat. It has been a few years since I was a vendor at the Denman Market, so I had a bit of catching up to do. It was great to see all my friends and neighbors and the many new vendors. After about an hour of shopping, nibbling and chatting I quickly realized that one cloth bag was not quite enough for my haul.

Pat and Selwyn Jones of Corlan Vineyard and Farm

I was lucky to scoop up one of the last bottles of 2014 Chrome Island Red wine from Pat and Selwyn Jones of "Corlan Vineyard and Farm". To that I added, a bottle of their 2014 Sandy Island White, and a piece of Pat's Rhubarb Coffee Cake that was still warm!
From 20 feet away, the air was filled with yummy baking aroma that drew me to Heather Berrigan's table where a delicate, fresh Apricot Fruit Scone became my breakfast. I managed to actually get one of them home to savor with the Rose Petal Jelly from Karin Anglos. Made from beautiful, fragrant roses in her yard.
Seigi and Rudy Froehlich were my market neighbors when I was a vendor, and I know their produce sells out fast. A bag of snow peas, cherries, blueberries and a few zucchini for the grill were all ticked off my list at their tent.
With my Perfect Pickler and dilling cukes in full swing, I was in desperate need of more fresh dillweed and thankfully found it with Tracy of "Ruby Slipper Ranch". Jeremy and Kerri of "Rhubarb Ranch" had smaller, single-serving sized zucchini and delicious Pickled Garlic Scapes to sample. 
Sue from "Three Corners", produces Organic Raw Apple Scrap Vinegar in 1L glass bottles... by now I was in need of a second cloth bag. If you are looking for Jen Meyer's Oso Negro Coffee, you'll find her at the market!
A big shout out to a few of my past, fellow vendors ... Lee Andra, Robin, Magda, Veronique, I know I have forgotten some of you ... apologies the many others I have not mentioned.

Till next week, see you at the Market ... Bon Appétit!

Photos by Sally Rae

Cool Breeze vs Corentine... A Cuke Comparison

As a follow up to my previous posts; 'In A Pickle' and 'The Need For Seed' ...my pickling cucumbers are now producing, so it is time for the initial comparison.

Top-Cool Breeze  ~  Bottom-Corentine Hybrid

Cool Breeze as you may remember, was my all time favorite; dark green, crunchy-sweet, small-spined and seedless. I was really disappointed to hear that the seed for this little darling was not in stock due to crop failure. 
Corentine Hybrid was the closest substitute I could find. William Dam Seeds describes them as a "very early, improved European Gherkin". They are dark green with a smooth skin, slow seed development and are supposed to stay crisp long after pickling. 

Both varieties have the ability to set fruit under cool conditions and are 'parthenocarpic' which means they are self-pollinating. All the flowers are female and all will develop into cucumbers without the need for pollination. Both Cool Breeze and Corentine are great for making my signature, tiny cocktail-sized pickles and just as delicious when allowed to reach full size and eaten fresh.

I just finished fermenting a quart jar with 'The Perfect Pickler' http://gourmetbysallyrae.blogspot.ca/2014/10/the-perfect-pickler.html There were not enough from the first harvest of small cukes to fill the quart, so I topped it up with cauliflower. If you have never tried it, Dilled Cauliflower is amazingly delicious!! With outside temperatures soaring, it was difficult to find a spot in the basement to keep the brine lagering temperature at 19C. for 4-5 days. Once fermentation was complete, I added 2 tablespoons of Organic Apple Cider Vinegar to the jar to make the pickles into 'full sours'. I have tried both half and full sours and prefer the later. If you have a Perfect Pickler, I used the instructions for 'Garliky Dill Pickles' on page 17 of the enclosed Instruction CookBooklet. I keep records for each fermented batch... ingredients and amounts used, the start date, how many days to ferment, at what temperature, if anything is added after fermentation and how much. Having a record makes it easy to change or replicate your recipes.

So far I am really impressed with Corentine as a substitute; I prefer their smooth skin and the symmetrical shape easily packs into jars. They look like the European cornichons I am familiar with.  
Move over Cool Breeze, I am leaning heavily towards a new favorite!

Corentine Hybrid Cucumber

Till next week, Happy Canada Day and Bon Appétit!

Photos by Sally Rae

What Are Garlic Scapes?

Garlic Scapes are the 'flower stalks' of hardneck garlic plants. They are both edible and delicious, with a mild garlic flavor and a slight sweetness. If you grow your own garlic, these stalks start to appear a month or so after the first leaves. The scapes are more tender if you harvest them before they begin to curl. They get more fibrous and tough the longer they grow.

If I am on top of things, I tend to cut mine as they are starting their first circle. If left on, they will continue to curl and eventually open a flower head then form small 'bulbils' that can be planted to grow more garlic... but it will take 2-3 years for them to form large bulbs. Leaving the scapes on the plant diverts the plants strength away from bulb production, reducing the size of the garlic cloves. 
If you harvest scapes young and tender, you can chop them into salads or use them as a topping like scallions. More mature scapes can be sauteed lightly and used with pasta, eggs, pickled or used in pretty much any dish that would be complemented with garlic. My favorite way to use them is in 'Garlic Scape Pesto', recipe below. The pesto can be frozen in ice-cube trays before storing in freezer bags. (I freeze my pesto in snack size baggies, 1/4 cup in each bag. Freeze the baggies of pesto flat on a bake sheet then pack into a larger freezer bag. Of course the bag is marked as 'Garlic Scape Pesto' with the date it was made!) Throughout the winter, pop a frozen garlic scape pesto cube into your soups, salad dressings, omelets, rice, sandwich spreads, dips, sauces or simply tossed with pasta.

Even if you don't grow your own garlic, you may still be able to find them at your local Farmer's Market. Fresh garlic scapes are available from June to early July. The window is short, so keep your eyes peeled or you might miss them. If you scoop more than you can use, freeze them for later... or make more pesto!

GARLIC SCAPE PESTO        Yield: about 3-1/2 cups 

Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight.

        
2 cups coarsely chopped garlic scapes, *see preparation below

1 cup pine nuts, walnuts or sunflower seeds
3 Tbsp.  lemon juice, more if preferred
1 cup extra virgin olive oil
1 cup grated Parmesan cheese
1⁄2 tsp. salt or to taste
Freshly ground pepper to taste
More oil, lemon juice or water as needed to puree

*To prepare the scapes - snip the flowering tip off,  rinse scapes in cold water before chopping, then roughly chop into half-inch pieces.
 

Place garlic scapes, pine nuts and lemon juice into a food processor and puree (smooth or coarse as desired), scrape down sides of bowl with rubber spatula. With the machine running, slowly add olive oil and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Add additional liquid 1 Tbsp. at a time to thin to preferred consistency. Taste and adjust seasoning. Scrape into a glass bowl and cover tightly with plastic wrap.
Will keep for one week refrigerated or freeze in air-tight containers for up three months.

Till next week, Happy Gardening and Bon Appétit!

Photos by Sally Rae 

Summer Salad Rolls

With outdoor temperatures soaring it's time to bring out the no-cook, summer, fresh recipe ideas. One of my favorites is 'Summer Salad Rolls' with an endless variety of fillings and dips. They are a great hot weather appetizer or light lunch.   

All ingredients assembled... ready to roll!

The rice paper wrappers can be found at Asian grocery stores or in the Asian section of most supermarkets. In the past, I used 'Red Rose' or 'Asian Boy' brands; made with rice, water and salt. I found the wrappers dried too fast making them unpalatable with a firm, chewy mouth feel. I now use wraps that have both rice and tapioca flour in them. They are a bit more difficult to work with, but remain pliable if made a few hours in advance. The brand I use now is 'Vina Bich-Chi'. The package front reads 'Rice Paper' but the ingredients are; 'Rice flour, tapioca flour and salt'... so read the ingredient list! I am told tapioca wraps are also available, personally I have never tried them but am told they are very difficult to work with.

It is most important to have all your ingredients cut properly and easily accessible when you start to roll. Give yourself plenty of time, a good amount of counter space and a few extra rice paper wrappers for practice. The rolling begins as sheets of rice paper are softened in water and used for the wrappers. Various dipping sauces can be used when serving the rolls; Sweet Chili, Hoisin, Fish Sauce, Peanut Sauce etc. ('Peanut Sauce' (on page 190 of 'For the Love of Food') usually accompanies the Vietnamese influenced wraps filled with shrimp, rice noodles and vegetables.) Store the rolls on a damp paper towel lined bake sheet without them touching so they don't stick together. Cover tightly with plastic wrap for a few hours. I would not suggest making salad rolls a day before, the texture deteriorates rapidly, fresh is best. Try to make them as close to serving time as possible. Cut in half and serve with a dip to rave reviews!

Crunchy Summer Salad Rolls      Yield: 8 rolls

Fill, then roll

Plenty of fresh vegetables provide color, flavor and crunch in these light, healthy summer rolls. 

 8 (22cm ~ 8-1/2") Rice paper wrappers
2 ripe avocados, remove pit and peel, slice thinly 
Leaf lettuce, wash and remove ribs 
1 seedless cucumber, cut into 6" sections, then julienne 
3-4 medium carrots, peel and cut into long julienne 
1/4 small head red cabbage, finely shredded 
Sweet Chili Sauce for dipping

Place plastic wrap, a clean damp tea towel or parchment paper on a work surface. Fill a medium fry pan or wide shallow dish (a pie plate should work) with hot tap water. Working with one rice wrapper at a time, completely submerge in the water until soft and pliable, about 15 seconds. Remove and carefully lay it on the plastic wrap. Working quickly, lay the thin avocado slices in a row, just above the center of the wrapper, leave an inch on either side.  Lay a lettuce leaf on top of the avocado then use 1/8 of each carrot, cucumber and red cabbage for each Salad Roll. 

TO ROLL: fold the bottom half of the rice paper over the filling. Holding it all firmly in place, fold the sides of the wrapper in. Continue to roll up then turn the roll so the seam is down and the row of avocado faces up. Don't worry if the first one is messy, it usually takes at least one to get the feel for rolling the salad rolls. 
Place finished rolls on a bake sheet lined with a damp paper towel. Leave 3/4" between each roll so they don't stick together and loosely cover with plastic wrap, chill. Repeat with the remaining wrappers and fillings. Replace the hot tap water when needed.
To serve, slice each roll in half and serve with Sweet Chili Sauce for dipping.

Crunchy Summer Salad Rolls with Sweet Chili Sauce

Till next week, Bon Appétit!


Photos by Sally Rae

Garden Strawberries... Finally!!

We savored the first small feed of strawberries early this week from the garden. Friends on the 'sunny side' of the Island were about a week ahead of us. As usual, the June crop is a battle with the birds and the bugs! Robins strategically place their nests close to the garden to feed their young, so the strawberry beds were covered with a wire cage and hoops with netting last week. The bugs... not such an easy fix. With tiny slugs, wood bugs and millipedes the June crop continues to be a frustrating harvest.  

The variety of strawberries I grow are called 'Seascape', a day neutral plant which means they will produce well into October. The second crop has larger fruit, a heavier yield and is easier to maintain from pests. For now, I enjoy them straight from the garden, warmed by the sun. Another way to extend a small harvest is to use as a garnish for desserts or in Red Wine Syrup.

Fresh Strawberries in Red Wine Syrup        Yield: 1/4 cup syrup
Use this fast and elegant syrup over Panna Cotta or Ice Cream. 

1/2 cup red wine 
3 Tbsp.  granulated sugar
Sliced fresh strawberries 

Combine red wine and sugar in a *non-reactive pan. Stir and simmer until the sugar is dissolved. Then simmer and reduce wine to half. Cool the red wine syrup then toss in the fresh strawberries until coated. Serve over panna cotta or with ice cream. 

*Chef's Note: Non-reactive cookware is made from a material that will not react with acidic ingredients. The most common is a stainless steel finish that will not discolor or pit when used with acidic ingredients. Glass pots that can be used over direct heat are also non-reactive as are most non-stick coatings including 'Green non-stick'. 
Materials to avoid when using acidic ingredients are unlined tin, unlined copper, raw aluminum and unseasoned cast iron.      

To read more posts featuring my favorite berry, click on 'Strawberries' under 'Labels' in the right hand column of my Blog. 

Till next week, Bon Appétit!


Photo by Sally Rae